Chicken, baby new potatoes and tender asparagus covered in creamy Hollandaise sauce and tangy Pecorino cheese.
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Preheat the oven to 200°C, gas mark 6. Cook the potatoes with the mint in simmering water for 10-12 minutes until tender. Drain and discard the mint.
Steam the asparagus over a pan of simmering water for 3-4 minutes until just tender then cut into 5cm lengths. Tear the chicken into pieces and place in the bottom of a shallow ovenproof dish.
Arrange the vegetables over the chicken. Spoon over the hollandaise sauce. Mix together the breadcrumbs, Pecorino and cayenne. Sprinkle over the top of the bake and dot with butter. Bake for 20-25 minutes until golden and crisp on top.
It’s easy to double up and make this recipe for four, in which case it’s well worth poaching a whole chicken with an onion, carrot, stick of celery (all cut into chunks) and a couple of bay leaves, 6-8 black peppercorns and a sprig of fresh thyme. Cover with cold water and poach gently for 1 hour or longer if needed until thoroughly cooked, the juices run clear and there is no pink meat. Keep the liquid for stock after removing the chicken.
Typical values per serving when made using specific products in recipe
Energy | 3,595kJ/ 860kcals |
|---|---|
Fat | 47g |
Saturated Fat | 28g |
Carbohydrates | 61g |
Sugars | 6.6g |
Fibre | 5.7g |
Protein | 46g |
Salt | 2.2g |
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